Rory O'Connell's Moroccan harira soup

110g dried chickpeas, soaked overnight and drained

110g Puy lentils

450g leg or shoulder of lamb, diced into 7mm cubes

175g onion, chopped

1 tsp turmeric

½ tsp ground cinnamon

¼ tsp each ground ginger, saffron strands and paprika

salt 

pepper

50g butter

110g long grain rice

4 large ripe tomatoes, skinned, seeded and chopped

2 tbsp chopped fresh coriander

4 tbsp chopped flat-leaf parsley

lemon quarters, to serve